Tres Leches Cake – Mexican Three Milk Cake

My feet have hit the ground again in London, in between making this Tres Leches Cake – Mexican Three Milk Cake my weekend was a mixed bag, but it has been great seeing some friends and having the opportunity to spend time in other parts of the city.

London can be tough, probably tougher than any other world city (yes, tougher than New York) and a simple smile is seen as a come on to people so for the last year-and-a-half it felt like I was sailing against a storm just living here. Everyone who moves here agrees this is a fact of being apart of this huge and historic place.

London, though, is vast and if you are in a quieter less populated neighborhood than the city can feel so much smaller and less harsh than it really is. There are amazing people in this city and I have been lucky to make friends with some during my time here which has made coming back that much easier. It’s on to new and interesting changes in Big Ben’s town and it’s exciting to be back for the time being.

Also exciting is getting to make this cake – it was on my list of ‘things to do’ for this blog for some time and it tastes amazing. In fact, I took it to a friends place for dessert and they were all impressed with how delicious it tastes. Mexican’s know how to live and starting the week off with a Mexican cake seems like the perfect way to begin.

The ingredients should all be things you have in your kitchen and it will help you create something you most likely have never made before in the sense of a soaked cake. This is not too sweet and a small slice goes a long way in satisfying that sweet tooth.

How to prepare Tres Leches Cake – Mexican Three Milk Cake

• Whip the egg whites: Whip the egg whites until soft peaks form.
• Add the sugar: In stages, add a portion of the sugar to the egg whites until stiff peaks form and the sugar has dissolved.
• Whip the yolks: Whip the egg yolks until pale and doubled in size and add in the vanilla extract.
• Fold it: Fold the fluffy egg yolks into the egg whites.
• Flour: Add the flour to the eggs and gently fold until combined.
• Bake: Bake until golden and a skewer comes out clean, set aside to cool.
• Poke it: Poke the cooled cake with a fork all over.
• Tres leches time: Mix the three milks in a pourable bowl and slowly and steadily pour the mixture over the cake, allowing a minute or two for the milk to soak before pouring the remainder of the milks over.
• Refrigerate: Set aside to soak fully.
• Whip the cream: Whip the cream until soft peaks form and smear over the whole cake.
• Serve: Slice and serve…dig in!

Tips for the best Tres Leches Cake – Mexican Three Milk Cake

Folding in the flour: Folding the flour into the whipped eggs is a slow process as the flour will clump up and you might have no visible patches of flour remaining on the edges of your bowl, but there might be portions remaining in the center of the batter.

Height of your cake: Tres Leches is typically not a high cake, a slice is usually 2-3 inches high and when you bake it at this height 25 minutes of baking should result in a skewer coming out clean.

Keeping the cake: Keep refrigerated when not serving, and this keep for up to 3 days (if everyone doesn’t eat it swiftly).

More cakes you’ll enjoy

Kladdkaka Cake – Swedish Fudge Cake

Upside Down Plum Passionfruit Cake

New York Cheesecake

Tres Leches Cake – Mexican Three Milk Cake
Adapted from Pati’s Mexican Table
Serves 15

Ingredients:
Cake
9 eggs, separated
125 grams / 2/3 cup superfine/caster sugar
1 tablespoon vanilla extract
320 grams / 2 cups plain flour
Three Milk Sauce
397 milliliter’s sweetened condensed milk
340 milliliter’s evaporated milk
250 milliliters / 1 cup milk
1 tablespoon vanilla extract
Topping
300 milliliter’s whipping cream
25 grams / 1/4 cup confectioners/icing sugar

Directions:
Grease a baking dish with butter and preheat the oven to 180°C/350F.

Place the egg whites into a bowl and whip until soft peaks form, for approximately 5 minutes with a hand beater.

Slowly add in the sugar a tablespoon or two at a time and beat further until the egg whites hold stiff peaks and they look slightly glossy (the sugar will have dissolved by this point).

In a separate bowl, beat the egg yolks until they have doubled in size and are a pale yellow, approximately 6 minutes with a hand beater.

Add in the vanilla extract to the egg yolks and beat a further minute to fully combine.

Fold the egg yolks into the egg whites gently, until fully combined.

Add in the flour and fold carefully and gently until a smooth batter has formed and no dry patches remain in the bowl.

Pour into your baking dish and smooth out to evenly spread over the whole baking dish.

Place in the oven and bake until lightly golden on top, approximately 25 minutes or until a skewer comes out clean.

Remove and allow to cool fully in your baking tray.

To make the milk soak, place the sweetened condensed milk, evaporated milk, milk and vanilla extract into a bowl and stir to combine.

Poke holes all over the top of the cake with a fork or skewer.

Carefully and evenly pour the three milks over the cake, allowing time for the mixture to sink in.

Refrigerate to soak in for at least 30 minutes.

Whip the cream with the sugar until soft peaks form and spread over the cake.

Slice and serve.

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